Crunchy Baked Chicken Bites with Honey Mustard Yogurt Dipping Sauce

Author: Holley Grainger
Yield: Makes 4-6 Servings 1x

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5 from 1 review

Scale

Ingredients

Baked Chicken Bites

1lb boneless, skinless chicken breast, visible fat removed

1 cup plain Greek yogurt

2 cups seasoned panko breadcrumbs

Honey Mustard Yogurt Sauce

1/3 – 1/2 cup plain Greek yogurt

1/3 cup Dijon mustard

1/3 cup Honey

2 Tbsp lemon juice

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Instructions

Cut chicken into 1-inch cubes. Transfer cubed chicken to a gallon-size zip top plastic bag; add yogurt. Seal bag and shake until chicken is thoroughly coated with yogurt. Refrigerate for 30 minutes to 8 hours.
When ready to cook, place seasoned breadcrumbs in a shallow bowl or pie plate. Working with a few pieces at a time, dredge chicken pieces in breadcrumbs until coated. Shake to remove excess breadcrumbs. Transfer to a baking sheet lined with aluminum foil or a silicone mat.
Bake chicken at 400 degrees F for 18 to 22 minutes or until chicken is cooked through and breadcrumbs are crispy.
To make the Honey Mustard Yogurt Sauce: Whisk together yogurt, mustard, honey and lemon juice until smooth. Store in an airtight container in the refrigerator for up to one week.

Notes

Note: Vary the flavor profile of the chicken by seasoning the yogurt with chili garlic sauce or sweet chili sauce. You can also vary the flavors of the crust by adding Parmesan cheese to the breadcrumbs or seasoning with cumin, chili powder and garlic powder.

One thought on “Crunchy Baked Chicken Nuggets with Honey Mustard Yogurt Dip”

Yum!

was looking for a way to make Greek yogurt into a dip that isn’t tzatziki sauce and this sure delivered 🙂

I used a horseradish Dijon mustard because that’s all I had but it still turned out awesome.